A lovingly handcrafted recipe of fourteen botanicals. Includes Juniper Berry and citrus peel, but turns the corner with the more esoteric botanicals like Eucalyptus, Chamomile, Star Anise, and native New York Lilac. This craft style gin will please both the traditional and non-traditional gin drinker.

2020 Gold – John Barleycorn Award

2018 92 Points – The Tasting Panel

2017 Double Gold – Best Gin – 50 Best

2014 Gold – Manhattan Fifty Best Gin Competition

This enticing gin is aged in our used bourbon barrels. During the aging process, it begins to pick up undertones of a fine whiskey and acquires a slight amber color. This three year-old old barreled gin, made from 100% white winter wheat, is distilled by hot vapor extraction with no maceration.

2019 Gold Best Gin – 50 Best

Tom Cat Gin is an expedition into uncharted territories. Once distilled, we age the gin in new American oak barrels in search of a bolder expression. The robust character of the new oak barrel mingles with the coniferous quality of the juniper, yielding an enticing aroma. A touch of raw honey leaves this revolutionary spirit remarkably approachable, whether drinking neat or in a cocktail. When the world called for whiskey, we answered resolutely with gin.

A classic estate gin distilled from grains grown on our ranch in Nevada.

>Produced from five different botanicals.

>Our expression of a traditional dry gin.

>Produced in small batches and finished in copper pot stills.

>Triple-distilled.

TASTING NOTES

Lovely aromas blossom from this gin’s classic blend of botanicals. The flavors are enhanced by the richness of the oat-based spirit and soften into a vibrant finish of juniper and fresh citrus.

Situated in a former microbrewery on a west London street in England, Sipsmith Independent Spirits Distillery is home to London's first new gin in nearly two centuries. The distillery was founded by a triumvirate Sam Galsworthy (who previously worked at a microbrewery), Fairfax Hall (a former Diageo representative) and Jared Brown (a master distiller who has crafted new spirits in Vietnam, Norway, Sweden and the United States) with the goal of producing a traditional yet authentic craft gin. Sipsmith London Dry Gin is crafted using ten carefully selected botanicals, including Macedonian juniper berries, Bulgarian coriander seed, French angelica root, Spanish liquorice root, Italian orris root, Spanish ground almond, Chinese cassia bark, Madagascan cinnamon, Sevillian orange peel and Spanish lemon peel. "The best botanicals make the best gin no way around it," says Brown, who has been distilling spirits for over a dozen years. Once the botanicals arrive at the distillery, they are distilled through a copper-pot still named Prudence (Prudence is able to produce approximately 280 bottles of gin each day). "Prudence is the first copper still installed in London in nearly 200 years. We designed her with Germany's oldest distillery producers, Christian Carl a small, family business that has been crafting stills since 1869. She is the only one like this in the world." The still is designed with a bespoke pot, column still and carter head, which makes it incredibly versatile. After the botanicals have been distilled through Prudence, the gin is brought to proof with water sourced from the Lydwell Spring before being bottled by hand. Sipsmith London Dry Gin V.J.O.P is a desire by Sipsmith to create the ultimate gin for juniper lovers. This powerful overproof spirit is an amplified take on their London Dry, using triple the amount of juniper berries, and crafted by macerating the juniper berries in warm spirit overnight to burst the skins and release the essential oils. Juniper is the lead instrument in this botanical orchestra, enhanced by the increase in proof which is necessary when increasing the flavor profile in a gin. At 57.7% ABV, this juniper-forward gin uses triple the amount of juniper berries to their London Dry Gin.

Maker Notes

Following in the footsteps of our celebrated Empress 1908 Indigo Gin, Empress 1908’s Elderflower Rose expression pays homage to our home city of Victoria, British Columbia. Lovingly referred to as the ‘City of Gardens’, Victoria’s flowers bloom nearly year-round, offering plenty of inspiration for our distillers. Empress Elderflower Rose Gin is handcrafted in copper pot stills and features a bright floral bouquet of nine unique premium botanicals. Distinguished by its surprisingly understated floral palate complemented by citrus and spice notes and a hint of sweetness, Empress Elderflower Rose Gin brings a taste of our home to your next cocktail creation.

Vibrant red rose petals and black carrot imbue Empress Elderflower Rose Gin with its jewel-toned hue. Inspired by the multicoloured blossoms that bring our hometown to life each year, the spirits all-natural pigmentation effortlessly elevates the presentation of any cocktail creation. No artificial colours or stabilizers are used, so while the flavour will last forever, the unique ruby colour will fade over time. Fading is accelerated by exposure to sunlight, so we recommend that you experience each bottle within a year of purchase and store it in a cool, dark place. After all, a gin this beautiful is meant to be enjoyed at its best.

Empress Elderflower Rose Gin marries nine vibrant botanical elements to create its one-of-a-kind flavour palate. In addition to juniper berries, you will taste the gentle sweetness of elderflower, a bright burst of orange and a touch of floral rose and lavender. The gin’s colour is all-natural, from the addition of red rose petals and black carrot. Learn more about Empress Elderflower Rose Gin’s ingredients and raise a toast to the delicious cocktails to come!

After serving honorably in World War II, Commander Montgomery "Monty" Collins of the Royal Air Force was discharged in 1951 and moved to the Northern Black Forest where he opened a country guest home nicknamed "The Wild Monkey." The Black Forest area is notorious for producing some of the world's finest fruit liqueurs, and so Collins eventually began experimenting with distillation. In time, he perfected the recipe for his very own gin, which became the signature spirit served at The Wild Monkey until the 1970s. "When I heard about a special gin that contains classical spices and also ingredients from the Black Forest such as spruce shoots and lingonberries, I left my job and began doing research with the aim of bringing this gin back to life," says Alexander Stein, who resurrected Collins' gin. After two years of research and development, Stein, together with master distiller Christoph Keller, settled on a recipe that called for 47 unique ingredients. The ingredients include acacia, acorus, calamus, almond, angelica, bitter orange, blackberry, cardamom, cassia, chamomile, cinnamon, citron verbena, cloves, coriander, cranberries, cubeb, dog rose, elderflower, ginger, grains of paradise, hawthorn berries, hibiscus abelmoshus, hibiscus syriacus, honeysuckle, jasmine, kaffir lime, lavender, lemon, lemon balm, lemongrass, licorice, lingonberries, mondara didyma, nutmeg, orris, pimento, pomelo, rose hip, sage, sloe and spruce. The ingredients are steeped in French-made molasses alcohol for 36 hours prior to being distilled through an Arnold Holstein copper-pot still. Keller combines traditional maceration and distillation techniques, as well as vapor infusing certain ingredients, to gather precise amounts of the more volatile botanicals and accentuate more sublime flavors. Bottled at 47% ABV, Monkey 47 Schwarzwald Gin has an aroma of wood spices, vegetables, citrus and pine. The aroma gives to way to an incredibly complex bouquet of flavors, including earthy spices, fruit, herbs and tart citrus. The finish is rich and bursting, with a hint of lemon balm. Monkey 47 earned the World Spirits Award Gold at the International Wine and Spirits Competition, and was named one of the ten best gins by The Independent. The gin also earned a score of 93 points from the Beverage Testing Institute in 2014. Pick up a bottle today!

The story of this San Francisco gin begins in New York in 1870, when William Scheffler purchased a patent for rights to a new design of a pot still. He journeyed westward and in 1882, registered a distillery in St. Helena, California and was given distillery license number 209 by the federal government. The restoration of Distillery 209 began in the 20th century and the distillery was ultimately moved from St. Helena to San Francisco. Today, 130 years after Scheffler proudly painted his license number over the doors of his stone and brick distillery, Distillery 209 is situated in the shadow of AT&T Park at Pier 50, and is the only distillery in the world that is built over water. Whether you enjoy drinking gin straight, sipping a proper martini, or want to welcome summer with a sublime gin and tonic, Distillery 209 makes a unique artisanal spirit that is truly outstanding. Born in a 25-foot tall copper alembic pot still, No. 209 Gin is the child of Arne Hillesland, the master distiller at Distillery 209. After apprenticing with a Master Distiller from Scotland, Arne developed both the No. 209 Gin recipe as well as some of the innovative techniques that give No. 209 Gin its unique flavor profile. The gin's secret recipe calls for somewhere between eight and eleven different botanicals the distillery is intentionally vague on the exact number. In addition to juniper berries (the staple of every gin) from Tuscany, the recipe calls for cardamom from Guatemala, cassia bark from Indonesia, coriander seeds from Romania, bergamot orange from Calabria and lemon peel from Spain. The lemon peel and bergamot orange give the gin a citric fragrance and citrusy flavor profile. To say that No. 209 Gin is handcrafted is an understatement. Arne uses only pure snow melt water from the Sierra Nevada mountains and he hand-sorts the cardamom seeds used in the fermentation process by length, choosing only the shorter seeds for a sweeter taste and tossing the long seeds to avoid a bitter aftertaste. In addition, Distillery 209 prides itself on limiting the number of congeners, or hang-over producing substances, used in the production of the gin. After distilling the gin four times over, Arne lets the botanicals macerate overnight in the pot still, gently coaxing out the natural, citrus flavors. The height of the pot still reflects the profile of the gin because the still is so tall, it creates a lighter flavored gin. After maceration, the gin is distilled a fifth time. Then, Arne discards the heads (beginning) and tails (end) of the distillation and bottles the heart (middle) into No. 209 Gin.

Distilled in small batches in the back room of a concealed distillery in the Western part of Belgium, unusual botanicals such as malted barley and cubeb pepper are used to give Blind Tiger Gin its daring and invigorating character.

Blind Tiger’s full complexity is best to be enjoyed neat or over ice. Served as a Dry Martini with a twist, the Blind Tiger adds spice and notes of orange to this classic cocktail.

In a Gin & Tonic, the spiciness is tempered by the sparkles of the tonic and the quinine emphasizes its otherwise modest citric character. Any dry & neutral tonic works fine.

Our botanicals (except the cubeb berries) are macerated & distilled in a copper pot still (400l). We add the double distilled cubeb pepper afterwards.

500 ml – 47% abv

Juniper berries, coriander seeds, malted barley, licorice root, Angelica root, orris root, lemon peel, sweet orange peel, bitter orange peel, orange blossom, ginger rhizome, green cardamom, cubeb berries, lavender & a secret belgian botanical.

Maker Notes

Since 2015, we’ve been making our Lilac Gin to honor the heritage of our home in Rochester. In 2019, we decided it was time for our second home in Buffalo to get an homage to its roots too. Loganberry has been around since the 1800s and has won over the hearts of Buffalonians in the form of a Loganberry drink. Our gin takes that sweet berry everyone knows and loves and turned it into a gin sure to delight.

What’s a Loganberry you ask? It’s a real thing, we promise. Loganberries are a hybrid made from accidentally crossing a raspberry and a blackberry (so the story goes).

Botanicals

Juniper, Coriander, Angelica Root, Licorice Root, Lemon Peel, Orris Root, Raspberries, Blackberries, Loganberries

Our Limited Edition Strawberry Smash Gin is back for a smashing return, made with real Wimbledon strawberries to capture the very essence of Championship summer sipping.

The Finish

Delicate fruitiness and dry juniper mingles to a smooth mint finish.

The Botanist is a gin of layered complexity, a progressive exploration of the botanical heritage of our isle of Islay. 22 hand-foraged local botanicals delicately augment nine berries, barks, seeds and peels during an achingly slow distillation. The first Islay dry gin is a rare expression of the heart and soul of our remote Scottish Island.

BODY
Satin smooth; it glides across the palate. The viscosity of the liquid is exceptional.

NOSE
Immediately a bouquet of herbal freshness, juniper and sweet citrus come to the fore. Allow a little time to open and the sweet, spicy and earthy notes of cassia and coriander set a base for the delicate complexity of the Islay 22. The scent of Islay botanicals gently rises, winding their wild aromas of mint, thyme, sweet gale, gorse, camomile – a green freshness – through the heart of The Botanist.

TASTE
Rich and mellow, cool on entry then warming across the palate, stimulating the taste buds with a round mouthfeel and citrus freshness. The balance and complexity are distinctive. Sweet and earthy notes combine with the delicate floral and herbal notes of the Islay 22. Each sip reveals deeper layers and more complex combinations of delicate flavours. This complexity and versatility perfectly suit a creative serve of you own.

FINISH
Relaxed and balanced. Water mint, hawthorn, wood sage, sweet cicely, cinnamon, citrus, soft juniper – a harmonious combination held together with a gentle, satin soft texture. The viscosity from an achingly slow distillation brings out the delicate essence of Islay, expressing a different balance of flavour, a different combination of botanicals, upon every taste.

Girolamo Luxardo moved to what is today known as Zadar, Croatia in 1817 as a consular representative of Sardinia. It was his wife that became enamored with the local Dalmatian liqueur, the Rosolio Maraschino. In 1821 Girolamo opened a distillery and soon after received a certificate from the emperor of Austria that acknowledged its exceptional quality. Their liqueurs became known far and wide along with their growing and impressive range which included the Original Maraschino Cherries, Limoncello, and a cherry liqueur. By 1913 the company had grown considerably, opening a new state-of-the-art distillery. The operation along with the Luxardo bloodline barely made it through the Second World War, but a new distillery with its very own cherry orchards thrives today in Torreglia, the Veneto region of Northeast Italy. It employs traditional copper-pot stills while constantly upgrading and investing to stay at the forefront of the industry. The company remains family-owned and is ran by the fifth, sixth, and seventh generations of the Luxardo family. Their flagship Maraschino liqueur and a range of award-winning products are a cocktail staple, along with cherries, syrups, wines, brandies, and many others. The Premium Italian Sour Cherry Gin is a London dry style gin with an infusion of the fruit that is at the core of Luxardo the marasca cherries. The fruitiness of the tart cherry juice goes incredibly well with the juniper-forward gin, and a dash of spice rounds it all up. A total of 9 botanicals are used in the recipe, including iris, licorice, cinnamon, cinchona, and bitter orange. These are left in an alcoholic infusion for one day, before being distilled and infused with the cherry juice and sweetened lightly.

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors to Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dad's Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewery's brewmaster. Then, with the addition of Master Distiller John Couchot, Rogue Spirits was born. Couchot, who earned a bachelor's degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. Working with a custom-made, 150-gallon Vendome copper-pot still at the Rogue House of Spirits on the banks of the Pacific Ocean, Couchot created Rogue Spruce Gin, the first spruce gin ever made. The gin is crafted using 11 different botanicals: spruce, cucumbers, angelica root, orange peel, coriander, lemon peel, ginger, orris root, grains of paradise, tangerine, juniper berries and champagne yeast.The botanicals, blended together without any chemicals, additives or preservatives, give the gin strong notes of cucumber and a hint of citrus. Rogue Spruce Gin earned the Double Gold Medal at the 2009 San Francisco World Spirits Competition and the Silver Medal at the International Wine & Spirits Competition. Roge Spruce Gin also won the Platinum Medal at the 2012 World Beverage Competition, where it was also named "Best in Show." Much like the name suggests, Rogue Spirits does things differently.

DESCRIPTION

With a 50% ABV, this is the ‘export strength’ expression of our multi-award-winning, strikingly smooth London Dry gin. A giant of a gin!

Exquisitely Engineered for a more complex flavour profile, we’ve added extra juniper and introduced six new botanicals – green cardamom, nutmeg, cumin, cassia bark, cubeb pepper and lemon – for a bolder, richer flavour; an earthy sweetness combines with citrus freshness for a dry spicy finish.

TASTING NOTES

Our Brunel is aromatic, full bodied, complex, undoubtedly spicy yet splendidly smooth. Warming notes of cardamom and cumin are complemented by juniper, sweet citrus and a dry and fragrant finish.

With Tonic:
Serve with plenty of ice, premium tonic and an orange wheel. Can also be served with ice, premium ginger ale and lemongrass.

AWARDS

2018 International Wine & Spirits Competition – Silver

2018 Taste of the West – Silver

2017 Gin Masters – Silver

Treaty Oak Distillery is named after the famous 500-year old tree in Austin, under which Stephen F. Austin signed agreements defining the borders of Texas.Their ginsare called Waterloo, after the original name of Austin. They moved to Dripping Springs, a place with a rich history of gatherings and shared perspectives. Waterloo No.9 Gin is a Texas contemporary style gin infused with expressive, beautifully balanced local botanicals. Being bottled at 94 proof maximizes the botanicals that are vapor infused during the distillation process. While paying homage to traditional dry gins with ingredients like juniper, coriander and anise, Waterloo No.9 builds in Hill Country flavor with pecans, lavender and grapefruit zest all harvested in Texas. The result is a blend of science and art, a confluence of gin culture and terroirthe crisp, clear representation of Treaty Oak's constant purposeful experimentation and pursuit of the curious.

Crafted with California botanicals including dragon fruit, prickly pear and pepper tree the award-winning Two Shores Gin had its inspiration in Scotland decades ago when a young girl watched her dad make gin in his greenhouse. The recipe was crafted with the help of a London distiller then small batch distilled in L.A., giving it a distinctively premium and smooth quality, perfect for sipping and cocktails.

Two Shores was recently given 93 points by Meridith May of The Tasting Panel magazine and the Somm Journal

Named for its "London Tradition and California Spirit," this satin-textured beauty had us wowed for its approachability. Made with California botanicals, including pepper tree, dragon fruit, and prickly pear, we found its aromas of vanilla, lavender, and fresh linen charming. A cloud of marshmallow and a zing of pepper mark the finish.  

Using whey alcohol from the local dairy farmers here in Cork, together with our own natural well water and an interesting mix of foraged and sustainably sourced botanicals, we have hand-crafted a gin that highlights the character of Bertha in her prime.

And what a name!! The mere mention of it raises eyebrows, poses question, taxes the mind and brings a smile to the lips. Hurrah, our work here is nearly done!

Like any good Irish tale, the story behind our wonderful Bertha’s Revenge Gin is a tapestry of good fortune, endeavour and passion. Funnily enough, our gin took about 10 months from conception to birth, not a dissimilar length of time to the average gestation period for a cow!